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  • Tamara Dunham

Cilantro Lime Chicken with Chef Tamara Dunham

About the Chef

Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement, a Pop up Restaurant that is featured throughout the Southeast.

Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.

Cilantro Lime Chicken

- 4 small chicken breasts - 2 tbsp coconut oil - ¼ cup cilantro, chopped - zest from a lime - juice from a lime - salt and pepper to taste - ¼ cup club soda (optional, helps to tenderize the meat)

Strawberry Salsa - 1 cup tomatoes, chopped small - 1 cup strawberries, chopped small - 1 jalapeno pepper, chopped - 5 green onions, chopped - ¼ cup cilantro, chopped - juice from a lime - salt and pepper to taste

Instructions 1. In a blender add the cilantro lime chicken ingredients; coconut oil, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth. 2. Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness. 3. Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa. 4. To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve. 5. Grill the chicken on both sides (about 3 to 4 minutes per side). 6. Spoon salsa over grilled chicken.

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